Rating: 4.53 stars
36 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

I adapted a potato muffin recipe to create these savory muffins that helped use up my overflowing stock of vegetables from my garden! You could add any kind of fresh herb if you like, but they are very flavorful on their own. Serve a couple as a main dish with a side salad, or use as a veggie side to a meat dish. Yummy!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Generously spray 12 muffin cups with cooking spray.

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  • Melt butter in a skillet over medium heat; add bacon. Cook gently until bacon begins to curl, 3 to 5 minutes. Add onion, garlic, and chard leaves; cook and stir until chard has wilted, stirring occasionally, 5 to 8 minutes.

  • Transfer chard mixture to a large bowl; stir in zucchini, eggs, salt, and black pepper. Add flour and baking powder; mix until flour is evenly distributed and moistened. Stir in Swiss cheese. Spoon batter into prepared muffin tin.

  • Bake in the preheated oven until edges of muffin turn golden brown, about 20 minutes.

Nutrition Facts

142 calories; protein 6.9g; carbohydrates 11.5g; fat 7.8g; cholesterol 64.6mg; sodium 444.8mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 5 stars
10/31/2012
This was a great recipe for using chard and zucchini. The muffins freeze well too. Read More
(3)

Most helpful critical review

Rating: 1 stars
07/01/2014
I did not care for this recipe. Read More
(1)
36 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/30/2012
This was a great recipe for using chard and zucchini. The muffins freeze well too. Read More
(3)
Rating: 5 stars
09/11/2013
I made these last night and they are fabulous! A great higer protein side to a simple salad for a healthy lunch. Read More
(2)
Rating: 5 stars
01/27/2017
These are awesome. I took them for a luncheon. Everyone wanted the recipe. I reduced the salt by half no butter butter to fry the bacon and basically steamed the chard onions and garlic in the skillet I browned the bacon in. All grease drained. I also used parchment baking cups. Don't use cupcake papers. They will stick. Read More
(2)
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Rating: 5 stars
09/10/2013
If you've stumbled upon this recipe then you must be thinking about making these. Do yourself a favor and just DO IT! I followed the recipe exactly doubled it even and they came out incredibly delicious. Their density is more quiche-like than muffin but super good nonetheless. Read More
(2)
Rating: 3 stars
09/18/2013
It is tasty but far from healthy... No kidding about seriously greasing the muffin tin: I used paper liners and the mixture stuck to them like glue. The recipe is also vague when it calls for 8 chard leaves: leaves have various size depending at what stage the cook picks them. Maybe it should state that you should steam a bunch and obtain xx ounces. Lastly there is no reason why the shredded zucchini can't be sautéed together with the chard. Read More
(1)
Rating: 5 stars
12/10/2017
These were amazing. I diced the zukes instead of shredding them and cooked the onion at the same time as the bacon. They were out perfect. The only real suggestion I have for change is that 20 minutes was not enough cook time. It could be that my oven is on the weak side but 20 minutes definitely wasn't enough when I made these. I took them out at 30 mins and they were perfect. Read More
(1)
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Rating: 5 stars
09/08/2016
Absolutlely DELISH! Was even better the next day! I made a double batch - one for my employees and one for home. I did not have any chard - so I used spinach which was on hand. This will be a go to item for me! Read More
(1)
Rating: 1 stars
07/01/2014
I did not care for this recipe. Read More
(1)
Rating: 5 stars
07/09/2018
I made these this weekend using my CSA veggies and they are great! The muffin name is a little misleading because it doesn't have the consistency of a muffin. They are more like crustless quiche. The only changes I made was that I used spring onions instead of regular onion and parmesan cheese instead of swiss. I would make these again! Read More